Cheeseburger Style Beef Rice Bowl
with Burger Sauce, Cheese and Salad
This Cheeseburger Style Beef Rice Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Medium Tomato
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
240 grams
British Beef Mince
10 grams
Beef Stock Paste
45 grams
Burger Sauce
(Contains Egg, Mustard)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tbsp
Olive Oil for the Dressing
1.5 tsp
Sugar
100 milliliter(s)
Water for the Sauce
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount). When hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.
Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In the meantime, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, cut the tomato into 2cm chunks. Grate the cheese.
Trim the baby gem, halve lengthways, then thinly slice. Set aside for later.
In a medium bowl, combine the cider vinegar, olive oil for the dressing and two thirds of the sugar (see pantry for both amounts). Stir in the tomatoes and set aside to macerate.
Once the onions are golden, add the remaining sugar and cook until caramelised, 1-2 mins more. Transfer to a small bowl and cover to keep warm.
Wipe out the (now empty) frying pan and return to medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins.
Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once the beef is browned, drain and discard any excess fat. Add the remaining garlic and fry for 1 min.
Add the beef stock paste, water for the sauce and ketchup (see pantry for both amounts) to the pan, then stir until combined.
Cook until the beef is glazed and the sauce has thickened, 2-4 mins, then remove from the heat.
Once everything's cooked, add the baby gem to the tomato bowl and toss to coat.
Fluff up the rice with a fork and divide between yourbowls.
Spoon the beef over one half of the rice and add the salad to the remaining half. Top with the caramelised onions.
Sprinkle the cheese and drizzle the burger sauce over the beef to finish.
Enjoy!
